The world is a crazy place. Cook for someone soon. Light the candles. Breathe. Everyone's fed.

Wednesday, October 16, 2013

One-Pan Pork Tenderloin with Rosemary Vegetables

I'm not always in a hurry cooking. Often I take my own sweet time and dust be damned. Lately, with more boxes and mess than I want to own up to (after 16 days in the house), I'm still just throwing meals together in hopes that anything for which I heat the stove up will last a couple of days. Because the larder is not up-to-snuff, I end up running to the grocery over and over; I'm wasting time on this stuff. Bad words.

The kitchen is functioning though I have cabin knives and only four drinking glasses. #badlylabeledmovingboxes

The other day I just went and bought everything at once for a one-pan meal that sounded perfect. There was no way I was getting home and finding I didn't have everything and that was the case. I grabbed a package of two pork tenderloins (fast cooking), some red potatoes, carrots, onions, garlic, and prayed I had dried rosemary. My fresh rosemary plant is mostly likely dead outside the Saint Paul house back door and I won't be growing any new herbs here for a few months unless I try the south window approach where my son has placed a big bucket of sage thinking ahead to Thanksgiving.

Dining Room: What are wardrobe boxes doing in there? Huh.

To put a point on it: I cooked, we ate, and we ate leftovers. I served this meal with my lemon green beans. (Recipe way below.) There's nothing like a piece of meat roasted with potatoes, carrots, and onions to spell comfort food. Add rosemary (for remembrance) and a bottle of Côtes du Rhône and you're all set.

Caution: Iphone photo below.

Living Room beginning to come together. I had to clean it yesterday...and the boxes aren't even unpacked!

one-pan pork tenderloin with rosemary vegetables 6 servings

3 tablespoons olive oil or more as needed

Crushed red pepper

Fresh ground black pepper

6 small red potatoes, quartered

6 large carrots, well cleaned, and sliced 1/2-inch thick (don't peel)

1 large yellow onion, sliced

2 cloves garlic, chopped

Dried Rosemary (rub between fingers or in hands to break up and release oils)

2. In a large, deep, oven-safe skillet or sauté pan, heat oil over medium high heat with a pinch of crushed red pepper and a few grinds of black pepper. Add potatoes, carrots, and onions. Season vegetables with 1/2 -teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon crushed dried rosemary. Cook, stirring regularly, for 5-10 minutes or until beginning to soften. Add the garlic for last minute or so.

3. Push vegetables to the sides of the pan and add the well-seasoned pork tenderloin, adding a little more oil, if necessary. Cook 3-4 minutes or until well-browned; turn and brown on other side.

4. Cover and place pan in the oven.+ Roast 20 minutes or so until pork is 145 degrees Fahrenheit* on an instant read thermometer. Remove pork to a warm platter and cover with foil to rest for 5 minutes or so. The pork will reach 150 degrees while resting. It should be somewhat pink. (Cook longer if you'd like your pork well-done; I don't recommend it, though.) Slice pork and surround with vegetables. Serve hot.

This is my stainless steel Cuisinart sauté pan

Cook's Notes:

1. If the vegetables aren't quite tender when the pork is done, put them back on the burner over medium heat and cook a few minutes longer, stirring regularly.

2. Want a quick sauce for the meat? Stir together 1 part Dijon-style mustard to 3 parts plain Greek yogurt and season with salt, pepper, and a drop or two of hot sauce.

3. Any root vegetables could be subbed for the carrots and potatoes; you might need to adjust cooking time for parsnips or turnips.

+I needed this done quickly, so covered the pan. You might try it uncovered, though it would take a bit longer.

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About Me

Church choir director, writer, avid home cook, recipe tester, and teacher, I'm married to the love of my life, the mom of great adult children, grandma to one adorable boy, and the owner of one spoiled golden retriever. Most of the time, I live right in Colorado Springs, but I also love in St. Paul, Minnesota (home of the best farmer's market in the United States) I support World Food Programme in the fight against world hunger.